• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Bundt Cake Recipes

Red Velvet Bundt Cake

Published: Jan 25, 2023 Last Updated: Jan 27, 2023 by Marye 1729 words. | About 9 minutes to read this article.

Easy red velvet bundt cake is made from a mix so it's extra quick and easy! Top with the thick cream cheese frosting or thin it for a glaze.
Total time 1 hour
Jump to Recipe Pin Recipe
Side view of a piece of cake being removed from the cake plate with text overlay for Pinterest.
Overhead view of cake with text overlay for Pinterest.

This moist and dense cake has the creamiest cream cheese frosting ever!

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Overhead view of the finished cake.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • Red Velvet Bundt Cake

❤️ Why you'll love it

  • Classic, velvety texture with a tender crumb
  • Easiest of red velvet recipes—just mix, pour, and bake!
  • The perfect cake for Valentine's day or date night

By doctoring up a box mix, you get a lip-smacking good dessert, while saving so much prep time—this red velvet bundt cake recipe only requires fives minutes of effort.

Plus, the red color is so stunning, you don't need any fussy decorating skills to make a showstopping, sweet treat!

Love red velvet as much as I do? Check out over 50 red velvet recipes that take this southern classic from cake to so much more!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for this recipe.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to make this cake.
  1. In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract.
  2. Stir in the white chocolate chips (if using.)
  3. Pour into prepared pan and bake.
  4. Let cool for ten minutes in the bundt pan before removing.

🥫 Storage

There's nothing like enjoying a slice of homemande red velvet bundt cake for breakfast the next morning. Stored properly, your treat will taste just as delicious as it did on the first day.

Due to the cream cheese frosting, you should keep the cake refrigerated at all times. Cover the bundt with a cake dome or cover, or store slices in an airtight container if you don't have a ton of fridge space. It'll keep for up to five days.

For best results, I don't recommend freezing anything with a cream cheese glaze or frosting. However, you can freeze unfrosted cake wrapped tightly in two layers of plastic wrap.

A slice of cake being removed showing the crimson red color.

📖 Variations

  • If you don't have any sour cream, buttermilk works just as well in red velvet cake recipes.
  • If you prefer a thinner cream cheese icing, add more heavy cream to the frosting, until the consistency is to your liking.
  • Not a fan of cream cheese? Drizzle the cake with chocolate ganache.
  • Add festive sprinkles or yummy chocolate shavings to the top of the cake (after icing) for a fantastic finish!
  • Chopped pecans are a tasty garnish and pretty sprinkled on top, too.
  • Portion the batter into a cupcake tin to make tasty red velvet cupcakes. Start checking for doneness after about 20-25 minutes.
  • If you don't have a bundt pan, use two 8-inch round cake pans. The bake time will be around 25-35 minutes. Then, stack and layer them with the cream cheese filling!

💭 Things to know

Expert Tip: You don't need any red food coloring for this great recipe, so don't add it! The box mix creates a beautiful, vibrant red cake.

  • For this recipe, the sour cream and eggs should be at room temperature. It helps the wet ingredients mix together better.
  • If you're combining everything in the bowl of a stand mixer, use the paddle attachment. Though, if using a hand mixer, the whisks are fine.
  • The mini white chocolate chips melt into the cake. I'll use regular-sized ones in the future, if I use them at all.
  • Use a pastry brush to make sure the oil or cake release thoroughly coats the entire pan. It needs to get into every little nook and cranny!
  • For a really moist red velvet cake, don't over cook it! Start testing the center of the cake for doneness a few minutes before the timer goes off.
  • Allow your butter and cream cheese time to soften or it'll be a pain to beat. Plus, the final texture is much smoother if the ingredients have reached room temperature.
  • Let the cake cool fully before icing. Otherwise, your frosting will melt and slide right off the sides of the cake!

👩‍🍳 FAQs

Do I need to add the ingredients from the back of the cake box, too?

Nope! Simply follow this recipe as written. We use the box mix to save steps when it comes to measuring out and combining the dry ingredients.

How do I prevent my bundt cake from breaking?

There are a few tips to remove a bundt cake from the pan in one piece, including greasing the pan well and dropping the pan on the counter a few times to remove air bubbles. The recipe also makes a big difference—this is one of the best red velvet cakes I've made, so it'll hold together in one piece but still remain moist and tender.

What is red velvet cake?

The South has sort of adopted red velvet as one of it's own cakes, but the earlier origins are a bit unknown. Red velvet is famous for it's incredibly moist texture. A chemical reaction between acidic ingredients and the cocoa gives the cake its signature brick-red hue.

Isn't red velvet just a chocolate cake with red coloring?

Not exactly. Traditional red velvet cake recipes do use a few tablespoons of cocoa power, but the cake has a milder flavor. Compared with with a classic chocolate cake, red velvet has just a hint of cocoa. This lets both the cream cheese frosting and delicious texture of the cake shine as the main stars!

A slice of cake on a white plate.

📚 Related recipes

  • Red Velvet Cheesecake combines two recipes that are practically made for each other into one stunning, scrumptious dessert.
  • Unique and so pretty, these Red Velvet Sandwich Cookies with Bourbon white chocolate ganache are a fun twist on favorite Southern flavors.
  • Super moist, fun, and easy, Red Velvet Poke Cake starts with a boxed mix and ends with a deliciously rich treat everyone will love!
  • Buttermilk Pound Cake Recipe
  • Apple Spice Bundt Cake
  • Pumpkin Bundt Cake
  • Lemon Blueberry Bundt Cake

🍽️ Serve with...

  • Homemade Red Velvet Hot Fudge Sauce
  • Valentine's Day Popcorn
  • Red Velvet Martini

🥄 Restless Chipotle recommends

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • bundt pan
  • stand mixer

📞 The last word

I love red velvet cake any time of the year but it's extra special around Valentine's Day and Christmas.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

A slice being removed from the cake showing the inside texture and creamy frosting.
5 from 1 vote

Red Velvet Bundt Cake

Print Pin Recipe Save Go to Collections
Prevent your screen from going dark
Easy red velvet bundt cake is made from a mix so it's extra quick and easy! Top with the thick cream cheese frosting or thin it for a glaze.
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 5 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings:12
Calories:575
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Bundt Pan
  • Stand mixer

Ingredients

  • 15.25 ounces red velvet cake mix
  • 1 cup sour cream, at room temperature
  • ½ cup vegetable oil
  • ½ cup water
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini white chocolate chips

For the frosting

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • cream as needed to thin the frosting

I earn a commission from Instacart from qualifying purchases.

Instructions

For the cake

  • Preheat oven to 350°F.
  • Grease and flour a bundt pan or use no-stick baker's release spray (works best). Be sure to get it in all the nooks of the bundt pan or your cake may stick!
  • Shake out excess flour and set aside.
  • Place all ingredients except white chocolate chips in a large bowl.
  • Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium high and beat for two minutes.
  • Fold in white chocolate chips.
  • Pour into prepared pan and drop the pan to the counter from about 2-inches up to help release air bubbles.
  • Bake for 45-55 minutes or until a tooth pick inserted in the middle comes out clean. The internal temperature should be about 200F when using an instaread thermometer.
  • Let cool 10 minutes then remove from pan to finish cooling.

For the frosting

  • Add butter and cream cheese to a large bowl.
  • Beat with an electric mixer on medium for 2 minutes.
  • Turn the mixer down to low speed and gradually add the powdered sugar and vanilla until it's combined.
  • Turn the mixer up to medium high and whip for two minutes.
  • Use a piping bag to add the frosting to the cake or thin it a little to use as a thick glaze.

Notes

Storage:
Due to the cream cheese frosting, you should keep the cake refrigerated at all times. Cover the bundt with a cake dome or cover, or store slices in an airtight container if you don't have a ton of fridge space. It'll keep for up to five days.
For best results, I don't recommend freezing anything with a cream cheese glaze or frosting. However, you can freeze unfrosted cake wrapped tightly in two layers of plastic wrap.
Tips:
  • The mini white chocolate chips melted into the cake. I'll use regular sized ones in the future if I use them at all.
  • You don't need any red food coloring for this great recipe, so don't add it! The box mix creates a beautiful, vibrant red cake.
  • For this recipe, the sour cream and eggs should be at room temperature. It helps the wet ingredients mix together better.
  • If you're combining everything in the bowl of a stand mixer, use the paddle attachment. Though, if using a hand mixer, the whisks are fine.
  • The mini white chocolate chips melt into the cake. I'll use regular-sized ones in the future, if I use them at all.
  • Use a pastry brush to make sure the oil or cake release thoroughly coats the entire pan. It needs to get into every little nook and cranny!
  • For a really moist red velvet cake, don't over cook it! Start testing the center of the cake for doneness a few minutes before the timer goes off.
  • Allow your butter and cream cheese time to soften or it'll be a pain to beat. Plus, the final texture is much smoother if the ingredients have reached room temperature.
  • Let the cake cool fully before icing. Otherwise, your frosting will melt and slide right off the sides of the cake!

Nutrition Facts

Calories: 575kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 424mg | Potassium: 137mg | Fiber: 1g | Sugar: 53g | Vitamin A: 555IU | Vitamin C: 0.2mg | Calcium: 170mg | Iron: 1mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    More Bundt Cake Recipes

    • Rum Sweet Potato Pound Cake
    • Strawberry Pound Cake Recipe
    • Chocolate Beer Bundt Cake
    • Old Fashioned Marble Pound Cake Recipe
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

    More about me →

    ❤️Valentine's Day

    • Red Velvet Puppy Chow for Valentine's Day
    • 50 Red Velvet Recipes for Every Occasion
    • 10 Best Chocolate Gifts
    • Dark Chocolate Truffles Recipe

    👑 Reader Favorites

    • Crispy Fried Potatoes
    • English Muffin Bread Recipe
    • No Fail Amish White Bread
    • Baked Macaroni and Cheese Recipe

    Valentine's Day Dessert Ideas

    (Just click on the button at the bottom of each page to see the recipe)

    Valentine's Day Dessert Ideas

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact

    My new blog for bread bakers:

    Love baking bread? Click here to check out my new blog!

    Logo for breadcrumbs in the butter blog.
    Check out my new blog!

    Copyright ©2006 - 2023 Restless Chipotle Media, LLC